Peach Chutney Recipe - The Perfect Accompaniment

Peach Chutney

After a trip to the Western North Carolina Farmer's Market I had a lot of work to do.  One of the value finds was a bushel of peaches for $10.00.  It featured some peaches past their prime and they wanted to move the bushel.  I said yes and was happy with the number of peaches that were still in perfect condition for me!

Knowing I had a bit of kitchen work to do today, my wife woke up before I did and left a note for me on the coffee maker - "out with the girls and will be back later".  In case you need the translation . . . that's Southern wife for:  you have work to do and I'm out of here until its done!  Mind you, I'm not bitter.  This makes sense to me and I'm ok with her being out of pocket while I make a mess.

I'm in canning mode so I put half a dozen quarts of peach halves and slices up before turning toward chutney.  I love the versatility of chutney and a peach chutney has possibilities that just don't stop.  There can be lots of adjustments to this recipe to tweak it to your own preferences.  Have fun and enjoy your chutney!

By the way, for those that need assistance with the peeling process:  check out "How to Peel a Peach".

Ingredients

4 Quarts finely chopped, peeled, pitted Peaches (about 20 medium)

3 Cups Brown Sugar

1 Cup Currants

1 Cup Raisins

2 Cups chopped Onions (about 1 large)

1/2 tsp ground Mustard

1 Tbl Mustard Seed

3 Tbl Ground Ginger

1/8 tsp Cumin

2 tsp Salt

4 cloves minced Garlic

1 Pepper (jalapeno or red pepper), finely chopped

5 Cups Vinegar

Directions

Combine all ingredients in a large pot.  Simmer until thick stirring frequently to prevent sticking.  Ladle hot chutney into hot sterilized jars, leaving 1/4 inch head space.  Remove all air bubbles.  Wipe lip of jar.  Place two piece lid on jar and tighten.  Process for 10 minutes in a boiling water canner.

Yield

12 pints

Tweet